Simple Double Chocolate Layer Cake

Chocolate lovers, this one’s for you. If you’ve been craving a no-fuss, show-stopping chocolate cake that doesn’t require a culinary degree or an afternoon of stress-baking, you’ve found your match. This Double Chocolate Layer Cake is rich, fluffy, and ridiculously easy to make—just five simple ingredients and one incredible result.

Top this cake with my favorite Simple Chocolate Buttercream Frosting and you’ll have people begging for seconds. Or the recipe. Or both.

This cake is all about keeping things simple, but still delivering big chocolate flavor. The layers are soft and tender, the chocolate is deep and dreamy, and the frosting? It ties it all together like the perfect little gift wrap on a delicious dessert. Whether you’re baking for a birthday, holiday, or just because your week needs a little chocolate therapy, this cake is ready for the job.

Why you’ll love this easy simple recipe for a Double Chocolate Layer Cake

• You only need five main ingredients (and some pantry basics you probably already have).
• No weird steps or complicated equipment—just classic cake-making goodness.
• The texture is soft and chocolatey without being too heavy.
• The frosting recipe is easy, smooth, and incredibly chocolate-forward.
• It makes the perfect birthday cake, dinner party dessert, or weekend baking project.

What tools do you need to make this recipe?

Here’s what you’ll want on hand:

• three 8” round cake pans
• Parchment paper
• Two mixing bowls (one large, one medium)
• Electric mixer or stand mixer
• Wire rack for cooling
• Cake plate or serving dish
• Offset spatula or butter knife for frosting
• Cake leveler for leveling the cake layers

RELATED: Try this simple Double Chocolate Biscotti Recipe that is perfect to serve with coffee or share as gifts during the holidays. 

What ingredients do you need to make this simple simple Double Chocolate Layer Cake recipe?

• 1 cup unsalted butter, softened
• 2½ cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons real vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsweetened cocoa powder
• 2¼ cups boiling water

And don’t forget to whip up a batch of this Simple Chocolate Buttercream Frosting to go on top (and in between!).

How to make Double Chocolate Layer Cake… you’ve got this!

1. Preheat your oven to 350°F. Grease and flour three 8” round cake pans. Line the bottoms with parchment paper.
2. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs and vanilla and mix until well combined.
3. In another bowl, mix together the flour, baking soda, baking powder, and salt.
4. In a third bowl, stir the cocoa powder into the boiling water until smooth and lump-free.
5. Slowly alternate adding the dry ingredients and chocolate mixture to the butter mixture. Mix on low until everything is combined.
6. Pour the batter evenly into the three prepared pans and bake for 22–28 minutes. Check with a toothpick—it should come out clean.
7. Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely (this part is key before frosting!).
8. Once cool, layer the cakes with the buttercream frosting—spreading between each layer and finishing off with a generous coating on top.

Serve it up and accept the compliments graciously.

Make this Simple Double Chocolate Layer Cake recipe then check out my Simple Red Velvet Cupcakes and more of my simple cake recipes.

How to store leftover Double Chocolate Layer Cake

If you have leftovers (big “if”), cover the cake with plastic wrap or store slices in an airtight cake storage container. It’ll stay fresh on the counter for up to 2 days or in the fridge for up to 5 days. You can also freeze individual slices for future chocolate emergencies.

Frequently asked questions about this chocolate cake recipe

Whether you’re baking for a birthday, a party, or just want to wow your family with something amazing on a regular Tuesday, this easy Double Chocolate Layer Cake hits the mark. It’s rich, simple, and totally foolproof. Grab your mixing bowls and a spatula—this one’s a keeper.

Simple Double Chooclate Layer Cake Recipe

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This easy Double Chocolate Layer Cake is rich, fluffy, and made with just five simple ingredients. Frosted with creamy homemade chocolate buttercream, it’s the perfect cake for birthdays, celebrations, or anytime you need a chocolate fix!

Prep Time: 20 minutes minutes

Cook Time: 28 minutes minutes

Cooling Time: 25 minutes minutes

Total Time: 1 hour hour 13 minutes minutes

Makes: 12 servings

janice

You’ll Need

• 3 8" Cake Pans (for baking the cake)
• Parchment paper (round for lining your cake pans)
• 2 Mixing bowls (one large, one medium)
• 1 Electric mixer or stand mixer (for mixing the ingredients)
• 3 Wire racks (for cooling the cakes)
• 1 Cake plate (for displaying and storing the cake)
• 1 Offset spatula (for spreading the frosting)
• 1 Cake leveler (for leveling the cakes)

Ingredients

For the Chcolate Cake:

• 1 c. unsalted butter softened to room temperature
• 2½ c. granulated sugar
• 4 large eggs room temperature
• 2 t. real vanilla extract
• 3 c. all-purpose flour
• 2 t. baking soda
• 1 t. baking powder
• ½ t. salt
• 1 c. unsweetened cocoa powder
• 2¼ c. boiling water

For the Chocolate Buttercream Frosting:

• 1 c. unsalted butter room temperature
• ½ c. cocoa powder
• 16- oz. powdered sugar
• 1-2 T. whole milk
• 1 t. real vanilla extract

Instructions

To make the Chocolate Cake:

• Preheat oven to 350°F. Grease and flour 3 8” round cake pans, then line bottom with round parchment paper. Set aside.
• Cream the butter and sugars in a large mixing bowl. Add in the eggs and vanilla and mix until well blended.
• In a separate large mixing bowl, combine flour, baking soda, baking powder, and salt.
• Mix the cocoa powder and boiling water in a medium bowl until well combined and no lumps remain.
• Alternating between the two, slowly add dry ingredients and chocolate mixture to the bowl with the butter and sugar. Mix on low speed to incorporate ingredients.
• Divide the cake batter evenly between the three cake pans and place in the pre-heated oven. Bake 22-28 minutes, or until toothpick inserted in the center of the cake comes out clean.
• Remove from oven and set aside to cool for approximately 10 minutes before transferring the cakes from the pans to a wire rack to cool completely, approximately 10-15 more minutes. (Cakes should no longer be warm to the touch before frosting).

To make the Chocolate Buttercream Frosting:

• Mix the butter and cocoa powder in a large bowl until well blended.
• Add the powdered sugar and mix on low-speed until all of the sugar is combined.
• Stir in milk and vanilla extract, if using, to reach desired consistency.

To assemble the cake:

• Place the first layer top-side down on a cake plate. Add 1/3 of the frosting to the top of the cake layer and spread it out evenly. Take the second layer and level off the rounded top with a knife or cake leveler. Place the second layer on top of the first layer, top-side down. Add frosting to this layer and spread out evenly. Repeat this with the 3rd layer, and spread the remaining frosting out on the top layer.
• Slice and serve immediately. Enjoy!

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